Hard butter
Patent 4183971 Issued on January 15, 1980. Estimated Expiration Date: 
October 12, 1997. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
October 12, 1997. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References3199984 InventorsAssigneeApplicationNo. 05/841399 filed on 10/12/1977US Classes:426/607, Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc.426/611Having ester other than triglyceridic carboxylicExaminersPrimary: Yoncoskie, Robert A.Attorney, Agent or FirmInternational ClassesA23D 9/00 (20060101)C11C 3/00 (20060101) C11C 3/12 (20060101) Foreign Application Priority Data1976-10-15 JPClaimsWhat we claim is:1. A hard butter having an iodine value of 52 to 75, a melting point of 30° to 40° C., a C16 saturated fatty acid content of 10 to 30% by weight, a C18saturated fatty acid content of 2 to 10% by weight, a C18 mono-unsaturated fatty acid content of 55 to 75% by weight and a trans-isomer content of 40 to 70% by weight based on the total weight of combined fatty acids, said hard butter consistingessentially of (a) 50 to 100% by weight of a first hardened oil obtained by hydrogenating with isomerization a rice bran oil having an iodine value of 97 to 108 and a C16 saturated acid content of 15 to 22% by weight based on the total weight of combinedfatty acids and containing 1.0 to 4.0% by weight, based on the rice bran oil, of higher alcohol fatty acid esters of which the higher alcohols are unsaponifiable matters of said rice bran oil, a fraction obtained by fractionation of the first hardenedoil, or mixture thereof, and (b) 50 to 0% by weight of a second hardened oil obtained by hydrogenating with isomerization a vegetable oil substantially free of tri-saturated glycerides and having a C16 saturated fatty acid content of 12 to 30% by weight and a C18diunsaturated acid content of 30 to 55% by weight based on the total weight of combined fatty acids, a fraction obtained by fractionation of the second hardened oil, or mixture thereof. 2. A hard butter according to claim 1 wherein said hard butter consists essentially of said first hardened oil obtained by hydrogenating with isomerization of the rice bran oil or the fraction obtained by fractionation of said first hardenedoil. 3. A hard butter according to claim 1 wherein said hard butter consists essentially of (a) 60 to 80% by weight of said first hardened oil obtained by hydrogenating with isomerization of the rice bran oil or the fraction obtained by fractionationof said first hardened oil and (b) 40 to 20% by weight of said second hardened oil obtained by hydrogenating with isomerization of the vegetable oil or the fraction obtained by fractionation of the second hardened oil. 4. A hard butter according to claim 1 in which said higher alcohol fatty acid ester is composed of C24 to C30 fatty acid and C26 -C32 higher alcohol. 5. A hard butter according to claim 1 in which said vegetable oil is cottonseed oil, soybean oil or mixture thereof. Other References
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